Description
Whipped Feta & Roasted Veggie Bowls are the perfect spring meal: vibrant, nutritious, and packed with fresh flavors! This Mediterranean-inspired bowl features creamy whipped feta cheese paired with perfectly roasted seasonal vegetables, all atop a bed of wholesome quinoa. It’s a customizable, nutrient-packed dish that makes meal prep easy and delicious!
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 bunch fresh asparagus, woody ends removed, cut into 2-inch pieces
- 1 medium zucchini, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 pint cherry tomatoes, halved if large
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 8 oz block feta cheese, at room temperature
- 1/4 cup Greek yogurt or 2 tablespoons heavy cream
- 1 tablespoon extra virgin olive oil
- Zest and juice of 1 lemon
- 1 garlic clove, minced
- Fresh herbs for garnish (parsley, dill, or basil)
- Optional: Kalamata olives, toasted pine nuts or sunflower seeds
Instructions
Preheat oven to 425°F (220°C).
Prepare the vegetables: Cut asparagus, zucchini, bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Toss them in olive oil, balsamic vinegar, oregano, salt, and pepper. Arrange them in a single layer on a baking sheet.
Roast the vegetables: Place the vegetables in the preheated oven and roast for 20-25 minutes, stirring halfway through. The vegetables should be tender with slightly crispy edges.
Whip the feta: In a bowl, combine the crumbled feta, Greek yogurt (or heavy cream), lemon zest, lemon juice, garlic, olive oil, and a pinch of salt and pepper. Use a food processor for a smooth, creamy texture or mash with a fork for a slightly chunkier version.
Assemble the bowls: Start with a base of quinoa (or brown rice). Top with a generous scoop of whipped feta and arrange the roasted vegetables on top.
Garnish and serve: Add fresh herbs, olives, or toasted pine nuts as desired. Serve warm or store in airtight containers for meal prep.
Notes
-
Vegetable variations: Feel free to swap out the vegetables based on what’s in season or what you have on hand. Broccoli, cauliflower, or sweet potatoes are great alternatives.
-
Storage: These bowls hold up well in the fridge for up to 4 days, making them perfect for meal prep. The roasted vegetables actually get more flavorful as they sit!
-
Grain options: You can substitute quinoa with other grains like farro, bulgur, or even cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Meal Prep, Vegan (with substitutions), Mediterranean
- Method: Roasting, Whipping
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Whipped feta, Roasted veggies, Spring meal prep, Healthy grain bowls, Mediterranean bowls, Vegan meal prep (with substitution), Quinoa bowls